Polymorphisms in coding and non-coding regions of rabbit (Oryctolagus cuniculus) myogenin (MyoG) gene

[EN] In animal breeding, selection based on growth is very often used, as this trait affects the profitability of animal production. Identification of  polymorphisms within the genes affecting the growth process seems to be very important. Therefore, we decided to analyse rabbit myogenin (MyoG gene) for potential polymorphic sites and their association with growth and carcass traits in Termond White (TER), Belgian Giant Grey (BGG) and crossbred New Zealand White×Belgian Giant Grey (NZW×BGG) rabbits. We found three single nucleotide polymorphisms (SNPs) – in 5’ upstream sequence g.68679476 C>T, in exon 1 – silent mutation g.68680096 T>C and g.68680097 G>A resulting in change of GTG triplet (valine) into ATG triplet (methionine). Association analysis showed that GG genotype weaning weight was statistically higher compared to GA in TER population (P=0.005), and that the hind parts for GG genotypes were heavier compared to those of GA (P=0.024), but association analysis of dissectible parts showed this was caused by higher bone weight (P=0.015). For g.68679476 C>T in NZW×BGG population, the CC genotypes for fore (678±35) and hind part (615±29) weights were heavier compared to CT (588±16 and 549±13, respectively); moreover, association analysis of dissectible parts showed that weight of dissectible meat in hind part. Unfortunately, we did not find similar associations for other analysed breeds. For g.68679476 C>T in NZWxBGG musculus longissimus lumborum pH leg after 24 h chilling (pH24L) were statistically lower for CC genotypes compared to CT (P=0.027). For g.68680097 G>A in Termond White population L* value on the hind leg after 24 h chilling (L*24H) was higher for GA genotypes compared to GG (P=0.03), while for g.68679476 C>T for musculus longissimus lumborum L* value after 24 h (L*24L) CC genotypes had higher value compared to CT (P=0.016) in BGG population. Moreover, in BGG population CT genotypes had higher weaning weight compared to CC (P=0.018). Our results show that SNPs within the MyoG gene may influence growth traits in some rabbit breeds, but the evolutionary conserved sequence may not be favourable for changes within coding sequences. For a better understanding thereof, additional analysis is required.This research was financed by the National Centre for Research and Development (Poland) decision number LIDER/27/0104/L-9/17/NCBR/2018.Migdał, Ł.; Pałka, S. (2021). Polymorphisms in coding and non-coding regions of rabbit (Oryctolagus cuniculus) myogenin (MyoG) gene. 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Thermal properties of polycrystalline [Mn(NH3)6](ClO4)2[Mn(NH_{3})_{6}](ClO_{4})_{2} : crystal structure and phase transitions

The X-ray powder diffraction (XRPD) pattern of [Mn(NH 3 ) 6 ](ClO 4 ) 2 at room temperature can be indexed in the regular (cubic) system (Fm 3m space group) with lattice cell parameter a = 11.5729 A ̊ and with four mole- cules per unit cell. The XRPD pattern at 100 K is evidently different, and it indicates lowering of the crystal structure. One phase transition at T h C1 = 143.5 K (on heating) and at T c C1 = 137.6 K (on cooling) was detected by DSC for [Mn(NH 3 ) 6 ](ClO 4 ) 2 in the range of 120–300 K. The fol- lowing thermodynamic parameters for phase I $ phase II transition were obtained: D H = 3.1 ± 0.2 kJ mol - 1 and D S = 21.6 ± 0.3 J mol - 1 K - 1 . The large value of entropy changes ( D S ) indicates considerable configurational disor- der in the high temperature phase. The presence of 5.9 K hysteresis of the phase transition temperature at T C and sharpness of the heat flow anomaly attest that the detected phase transition is of the first-order type. Appearing of the two new bands (splitting of d s (HNH) F 1u mode) in FT-MIR spectra at the vicinity of 1200 cm - 1 suggests that the phase transition undergoes a change of the crystal structure

Influence of sulpiride treatment on the level of prolactin and immunoglobulins in the peripheral blood of mares during the postpartum period

The aim of this study was to determine the effect of increased levels of prolactin (PRL) on the concentration of immunoglobulins in the blood, colostrum and milk of mares. The study was conducted on 12 mares of the Polish Pony breed (6 in the control and 6 in the experimental group). To induce hyperprolactinaemia in mares of the experimental group, 750 mg sulpiride was administered orally once a day. The initial PRL concentration was 52.22 ± 11.21 ng/ml in the control group and 49.39 ± 10.12 ng/ml in the experimental group. In the subsequent days, the concentration of PRL dynamically changed. Statistical analysis showed highly significant differences (P < 0.01) between the groups. The concentration of immunoglobulins in the blood plasma was at the same level during the experimental period (32.97–29.08 mg/ml in the experimental group and 28.60–18.11 mg/ml in the control group). Statistical analysis showed highly significant differences between the groups in blood plasma immunoglobulin level (P < 0.01). The highest immunoglobulin concentration was obtained within 12 h after parturition in the control and the experimental group (23.49 ± 2.12 mg/ml and 26.94 ±1.72 mg/ml, respectively). The lowest values were obtained on day 12 after parturition in the experimental group (10.15 mg/ml ± 1.47 mg/ml) and on day 7 after parturition in the control group (14.30 mg/ml ± 2.48 mg/ml). In conclusion, this study did not provide evidence that the lactogenic hormone prolactin is involved in the transfer of immunoglobulins into the colostrum in horses

Influence of sire breed on meatiness of pig carcass

: The aim of this paper was to determine the influence of sire breed on meatiness of pig carcass. Trial was conducted on 480 pigs, offspring of six boars, of two genotype Large White (LW) and Swedish Landrace (SL). Average body mass of examined animals were 114.5 kg. Share of meat yield of pig carcass was estimated on the slaughter line using two methods. First method use “two point” system where first measurement is depth of m. longissimus measured as the shortest link/connection between front (cranial) end of m. gluteus medius and the top (dorsal) rim/edge of the spinal canal and second is where m. gluteus medius penetrates the fat tissue the most. Second method also use two measurements: X1= thickness of fat tissue (with skin) in millimeters measured on medial carcass surface between 3rd and 4th lumbal vertebrae, caudo-cranially and X2=thickness of fat tissue (with skin) in milimeters measured on medial carcass surface between 3rd and 4th rib, caudo-cranially. The meatiness of the progeny very significantly depended on boar genotype (p<0.01). Offspring of SL boars had better results in both methods (60.47; 56.45%), than LW offspring (60.35; 55.85%)

Quality of meat from native pigs

Production of traditional meat products, characterized by very good organoleptic properties demands specific raw material which is meat from pigs with slaughter weight 120 kg, intramuscular fat content higher then 3% and bred by extensive system. Some of breeds which can fulfil this requirements are native breeds likeMangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs. Aim of this study was analysis of raw meat from Mangalitza, Moravka, Złotnicka Spotted, Złotnicka White and Pulawska pigs – quality of meat and its technological values were evaluated. Meat from analysed pigs had proper chemical composition, favourable n3/n6 fatty acids profile, low drip loss, proper pH. The composition of loin of: Puławska, Złotnicka, Mangalica and Moravka races was similar in protein, ash and carbohydrates contents. The content of intramusular fat in loins of examined races ranged from 3.0% (Złotnicka White) to 5,1% (Moravka). In this study there was confirmed good meat quality and its usefulness for production of traditional products.Proizvodnja tradicionalnih proizvoda od mesa, koje karakterišu vrlo dobre organoleptičke osobine, zahteva specifičnu sirovinu tj. meso od svinja težine na klanju od 120 kg, intramuskularnim sadržajem masti većim od 3% i uzgajanih u ekstenzivnom sistemu. Neke od rasa koje mogu ispuniti ove zahteve su domaće rase kao što su mangulica, moravka, zlotnička šarena, zlotnička bela i pulavska svinja. Cilj ove studije bila je analiza sirovog mesa svinja rase mangulica, moravka, zlotnička šarena, zlotnička bela i pulavska - kvalitet mesa i njegove tehnološke vrednosti. Meso od analiziranih svinja imalo je adekvatan hemijski sastav, povoljan profil n3/n6 masnih kiselina, nizak kalo, odgovarajući pH. Sastav slabine pułavske svinje, złotničke svinje, mangulice i moravke je sličan u sadržaju proteina, pepela i ugljenih hidrata. Sadržaj intramuslularne masti u slabinama ispitanih rasa varira od 3,0% (zlotnička bela) do 5,1% (moravka). U ovoj studiji potvrdjen je dobar kvalitet mesa i njegova korisnost za proizvodnju tradicionalnih proizvoda

TOF-PET detector concept based on organic scintillators

In this contribution we present a new concept of the large acceptance detector systems based on organic scintillators which may allow for simultaneous diagnostic of large fraction of the human body. Novelty of the concept lies in employing large blocks of polymer scintillators instead of crystals as detectors of annihilation quanta, and in using predominantly the timing of signals instead of their amplitudes

Strip- PET : a novel detector concept for the TOF-PET scanner

We briefly present a design of a new PET scanner based on strips of polymer scintillators arranged in a barrel constituting a large acceptance detector. The solution proposed is based on the superior timing properties of the polymer scintillators. The position and time of the reaction of the gamma quanta in the detector material will be determined based on the time of arrival of light signals to the edges of the scintillator strips

The Muscle Fibre Characteristics and the Meat Quality of m. longissimus thoracis from Polish Native Z&#322;otnicka Spotted Pigs and the Crossbreed Fatteners from the Crossing of Duroc and Polish Large White Boars

The aim of the investigations were to assess the meat raw material of the domestic Z&#322;otnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre composition and structure. The suitability of individual swine genetic groups (Z&#322;otnicka Spotted &times; Z&#322;otnicka Spotted, Z&#322;otnicka Spotted &times; Duroc, Z&#322;otnicka Spotted &times; Polish Large White, Z&#322;otnicka Spotted &times; Z&#322;otnicka Spotted/Duroc) for the production of heavy fatteners which can be used as slaughter raw material to manufacture raw and raw-ripening meat products was ascertained. Z&#322;otnicka Spotted pigs were characterised by a statistically significantly smaller proportion of IIB fibres and a higher share of I and IIA fibres in the longissimus thoracis muscle in comparison to the hybrids of this breed with Duroc and Polish Large White breeds. The diameter of all muscle fibre types in the longissimus thoracis muscle of the Z&#322;otnicka Spotted breed was greater than in hybrids. No statistically significant differences were found between the parameters of colour and the free drip and the water absorbability of the loin of the Z&#322;otnicka Spotted breed pigs and their hybrids with Duroc and Polish Large White breeds. The examined meat was characterised by a small free drip and good water absorbability. The hybrid pigs (Z&#322;otnicka Spotted &times; Duroc) were characterised by the highest content of intramuscular fat (IMF) in the longissimus thoracis muscle, which resulted in the lowest sheer force of roasted loin and the lowest thermal drip compared to other hybrids. Smoked, raw loin obtained from the longissimus thoracis muscle of the Z&#322;otnicka Spotted breed was found to be the most tender, whereas tenderness of the identical loin derived from the longissimus thoracis muscle of the Z&#322;otnicka Spotted bred hybrids with the Duroc and Polish Large White breeds was poorer. Due to the small headage of the Z&#322;otnicka Spotted breed, the appropriate numbers of fatteners of good meat quality parameters suitable to manufacture raw, ripening meat products can only be secured by the crossing of this breed with other meat breeds. Therefore, it appears that crossing the Z&#322;otnicka Spotted pigs with Duroc pigs would be a suitable solution

Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed

Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining importance in recent years, which creates an opportunity for the development of the goat meat market. The aim of this study was to investigate the influence of goat breed on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of meat. The research material consisted of Carpathian goats from the NRIAP experimental plant located in the southern part of Poland, and goats from a farm keeping Saanen goats in south-eastern Poland. Ten male goat kids from each breed were taken to the NRIAP farm. The quality of meat obtained from the leg (m. biceps femoris) of male goat kids about 150 days old at slaughter was analysed. The meat of the Carpathian goat was characterised by a lower content of protein and cholesterol (p &lt; 0.01), and a higher content of fat and general collagen compared to the meat from Saanen goats (p &lt; 0.05). Cholesterol content in goat meat of both breeds was similar and ranged from 55.08 mg/100 g (Carpathian) to 56.79 mg/100 g (Saanen). Despite the higher collagen content, the goat meat of Carpathian breeds was characterised by lower shear force, less hardness (p &lt; 0.05) and chewiness, being a more delicate meat. The fat of Carpathian goat breeds was characterised by a higher content of monounsaturated acids, mainly C 18:1n:9, and a more favourable (lower) saturation index, S/P (p &lt; 0.05). The meat of Carpathian goats was characterised by a higher health-promoting quality compared to the meat from Saanen goats. In the goat meat of both breeds, there were no differences between the total content of exogenous and endogenous amino acids. The essential/nonessential amino acids (EAA/NEAA) ratio in the meat of the analysed breeds was 0.88:0.89. However, the meat of the Carpathian goats was statistically significantly higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The obtained results confirm the high quality of the meat of the local Carpathian breed in comparison to the Saanen breed